Chilli, Tofu, and Noodle Stir-Fry

I found this in a magazine. I have not tried it yet.

• Ready In: 45 mins
• Serves: 4

Ingredients

• 440  g  fresh  hokkien noodles
•  olive oil flavored cooking spray
• 350  g firm tofu, cut into cubes
• 1  teaspoon  minced ginger
• 1  teaspoon  minced garlic
• 1  onion, sliced into thin wedges
• 1  small red capsicum, sliced
• 1  zucchini, sliced
• 1  carrot, sliced
• 200  g  fresh  baby corn
• 1  bunch  Broccolini, coarsely chopped
• 1⁄4 cup soy sauce
• 2  tablespoons chili sauce
• 2  tablespoons sesame seeds, toasted

Directions

1. Place noodles in a large heatproof bowl. Cover with boiling water and leave to stand 2 minutes, using a wooden spoon to gently separate.
2. Spray a non-stick wok or frying pan with oil. Cook tofu in 2 or 3 batches over high heat until browned. Set aside.
3. Reheat wok. Add ginger, garlic, and onion. Stir-fry for 2 minutes until soft.
4. Add remaining vegetables and stir-fry for 3 minutes or until tender but still crisp.
5. Add drained noodles, tofu, and combined sauces to wok. Stir-fry for 2 minutes or until heated through. Toss with sesame seeds and serve immediately.